My love for butter runs deep (I mean, does anyone actually say otherwise — especially anyone that likes baking??). My husband actually jokes that he thinks I’m 50% made out of butter (ha! But it might be true….). But honestly I think compound butter is one of the very best kept secrets.
I remember the first time I had compound butter — I thought it was SO FANCY! Little did I know, it’s a really a great way to add a serious flavor puch without having to do a lot, or have a lot of ingredients on hand.
This seems obvious, but I have to say it. I’m never someone that remembers to leave butter out before starting a recipe, but it’s a must for this one. If your butter was in the fridge, leave it out on the countertop for at least a few hours or overnight and then make the next day. You do not want to make this with butter that has been melted, but countertop softened is perfect.
First, place your butter in a medium bowl and add your ingredients — rosemary, garlic, salt, pepper and lemon juice.
Mix with a fork until well combined. There is no such thing as over-mixing here, so mix until your heart’s content!
Once everything is mixed in, you can eat this right away! It’s wonderful on fresh, warm rolls or biscuits. If you know you’re going to use it up, you can also keep the butter in a dish on your countertop (soft) or in the fridge. I like to do this with something like a lime butter if I’m going to use it up with a big BBQ on grilled corn, or something similar. Keep in mind, the compound butter stays good for about 5 days in the fridge.
If you can somehow resist eating it all immediately (wink, wink), one of my favorite things to do is roll it into a log in parchment paper and then freeze for at least 3 hours. After that, you can cut into disks and use whenever you need it for cooking, throwing in a sous vide bag, or otherwise. Keep the butter in the freezer for up to 6 months.
Also, if you keep your butter in the freezer and you’re making somethign that needs a bit of herb flavoring but you don’t have any on hand, adding a bit of this compound butter will do just the trick!
Below is one of my go-to compound butter “recipes” — I’d argue that it’s a very loose recipe and more of a mix. Add whatever you have on hand / whatever sounds good to you! Also, you can absolutely easily make more or less — double the recipe if you want to, or cut it in half depending on how much you think you’ll use. Happy cooking!
Compound Butter with Rosemary & Garlic
- 1 cup unsalted butter softened
- 2 Tbsp fresh rosemary chopped
- 2 Tbsp garlic minced
- 1 tsp lemon juice
- pinch salt and pepper to taste
- Make sure you're starting with softened butter that has been sitting at room temperature for at least a few hours.
- Add softened butter to a medium mixing bowl. Add chopped rosemary, minced garlic, lemon juice, and a pinch of salt and pepper.
- Mix with a fork until well incoporated. At this point, your butter is ready to eat!
- If you'd like to freeze your butter, roll your butter into a log with parchment paper and freeze for at least three hours. Then slice and use as needed.